String hoppers have always been a traditional Sri Lankan breakfast best served with a pol sambol or a coconut milk gravy/ kiri hodi. To make some delicious string hoppers, first put some string hopper flour to a bowl, add some water and salt as needed. Shift the flour into a paste and then take a string hopper grinder and put the paste into the grinder, once it is filled with the flour paste gently grind the paste into the string hopper mats. Once they are ground into the mats in the form of delicate laces the mats are to be boiled with steam. To steam the string hoppers, keep a pan of water boiling on the cooker and then put the mats in a streamer and put it in top of the boiling water pan and steam till done. Once it is steamed to the adequate amount gently remove the string hoppers from the mats carefully not the break them in the middle. Once removed the string hoppers are ready to be served. String hoppers are ideal with pol sambol and coconut milk gravy as add ons to provide you with the typical mouthwatering Sri Lankan cuisine.